Hazelnut Meringue & Praline Torte
Serves 16 – 20 (as an accompaniment)
As well as looking impressive, this show-stopping, graduated tower of layered meringue is ideal for entertaining large numbers, not least as it can be assembled hours in advance. Hurrah for that!
ingredients
200 g hazelnuts, blanched
6 egg whites
340 g caster sugar
½ tsp vanilla extract
½ tsp white wine vinegar
85 g granulated sugar
600 mls double cream
30 g dark chocolate
physalis, pomegranate seeds, fresh berries, pouring cream to serve (optional)
directions
1. Heat the oven to 150°C (300°F) Gas 2. Line 3 baking sheets with silicone paper or tin foil.
2. Toast 150 g (5½ oz) of the hazelnuts in a small dry frying pan until golden. Be careful, as they burn easily. Process (or grind or crush, in a pestle & mortar) fairly finely. Cool. Don’t wash the processor or frying pan, as you will need them later for the praline.
3. Whisk the egg whites with a pinch of salt until stiff, then add the caster sugar a tablespoon at a time, whisking well between each addition. Add the vanilla extract and vinegar and continue whisking until very stiff. Fold in the nuts using a large metal spoon.
4. Divide the mixture between the 3 baking sheets, with slightly more on one, a little less on the next and a little less still, on the last one. Spread the larger amount evenly into a circle roughly 25 cm (10 in) across, the next one a little smaller and the last one a little smaller again. Bake for 1 hour until crisp and dry. You may need to do this in 2 batches depending on oven space.
5. Meanwhile, for the praline, lightly oil or line a baking sheet with or baking or silicone paper. In the frying pan gently heat the remaining hazelnuts with the granulated sugar until the sugar has dissolved. Turn up the heat and bubble until caramelised & dark golden brown. Try not to stir once the sugar has melted. Quickly tip out onto the baking sheet. Cool, and then grind to the texture of granulated sugar.
6. When ready to assemble, melt the chocolate in a small a bowl suspended over a pan of boiling water. Whip the cream, being careful not to over-whip. It should only just hold its shape.
7. Put the largest disc onto a flat serving plate or cake stand and carefully spread with half the cream. Sit the middle-sized disc on top. Gently fold 3 heaped tablespoons of praline into the cream. Just folding in the praline will thicken the cream even more – so beware! Spread over the second disc.
8. Top with the last disc. Dribble the melted chocolate in stripes over the top and down the sides using a teaspoon. Refrigerate until required. Just before serving scatter with some praline, decorate with fruit if using, and then dust with some icing sugar, if you like.